Gnocchi Au Gratin Orleans

Have you ever tried to make gnocchi?  I am 0 for 2; two mushy disasters.  Thank goodness my local grocery store carries gnocchi. 

I poured over several recipes for sauces for gnocchi and saw one of Emeril Lagasse's sauce recipes I really liked.  This recipe has been tweaked quite a bit to accommodate our tastes and the ingredients I had on hand.  This turned out to be a quick and tasty alternative to pasta and rice.  

1 package gnocchi (16 ounces)

3 slices of smokey bacon
1 tablespoon minced sweet onion

1 tablespoon minced garlic

3/4 cup heavy cream

1 tablespoon Worcestershire sauce

2 tablespoons hot sauce (I used Louisiana hot Sauce)

Emeril's Essence, recipe follows
2/3 cup grated Parmesan  (reserve 2 tablespoons)
2 tablespoons chopped parsley

Preheat the oven to 400 degrees F.

In a skillet over medium heat, cook the bacon until crispy and drain on a paper towel.  Once cooled, crumble and reserve.

Remove all but 1 tablespoon of the fat from the skillet  and add the onions.  Saute for about 3 minutes, then add the garlic. Saute for 1 minute.  

While the veggies are sauteing, place the gnocchi in an oven-proof dish and season with Essence.

After the garlic has been in the skillet for a minute, slowly whisk in the cream, Worcestershire sauce, and  hot sauce. Bring the sauce up to a boil then reduce to a simmer. Continue cooking the sauce until it thickens and reduces by 1/3.

Pour the sauce over the gnocchi and sprinkle the dish with the grated Parmesan cheese.

Bake for 5 minutes, remove dish from oven and sprinkle the crumbled bacon, chopped parsley and reserved Parmesan cheese over the top.  Return the dish to the oven and bake for 3 to 4 more minutes. 

Essence (Emeril's Creole Seasoning):


2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.


I can't wait to make this again.


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